This simple, quick dinner is bursting with buffalo flavor!
Just five ingredients brings it all together.
I feel like every family goes through different seasons. A few years back I had three kids under the age of 5 with multiple in diapers {bless}. Last year I had one in school full-time and two girls pretty much tagging along with me for most of my day.
Fast forward to today and I have two in school full-time {praise the heavens} and just one here at home with me during the day. Yesterday the husband pulled TWO TEETH from two different kids. Both older kids can shower ON THEIR OWN. My oldest is getting involved in sports. My youngest finally after much bribing on my part {tootsie rolls}, sat on the toilet for the first time {this is major}.
I feel like our family is coming into a new season where everyone, me included, is becoming a bit more independent and that my friends makes this mama happy.
Just two years ago I wouldn't have been able to serve anything "buffalo" to my family, yet last night they all ate it, with just one remark from my drama queen about how it had "a little spice".
Well, so do you sister.
I have a handful of five ingredient dinners. Why? Because even though I'm a food blogger I still need simple. I crave simple. Nothing is more satisfying than pulling a dinner together fast that tastes great and uses next to nothing.
My Chicken Pesto Meatballs are fantastic alone, in pasta or on a baked sub. These Crock-Pot Maid-Rites are a bit world famous around the Midwest. My Oven Sandwiches for the Freezer saved us many a nights during the summer when we had evening ball games. And once Fall hits us you will bet I'll have my Spicy Dr. Pepper Pulled Pork Sandwiches on the menu again.
And when in doubt and you are pinched on time, serve eggs.
Always, serve eggs {scrambled, over easy, whatever}, it saves me at least once a week.
Buffalo Chicken Baked Rotini
8 oz. rotini pasta
15 oz. jar garlic alfredo sauce
1/2 stick unsalted butter, melted
20 or so shakes of hot sauce
2 c. cooked rotisserie or baked chicken, cubed
salt
pepper
mozzarella cheese to top {optional}
1. In a stock pot bring water to a boil. Add a nice pinch of salt to the water.
2. Cook the pasta to al dente, around 6-7 minutes. Remove from the water, drain and set aside.
3. In a large bowl combine the melted butter and hot sauce. It should be a deep orange color. Then add in the diced chicken, cooked pasta, alfredo sauce, salt and pepper. Toss to combine.
4. Pour mixture into an 8x8 baking dish and cover with foil.
5. Bake at 375 degrees for 30 minutes covered. Remove the foil, add additional cheese if desired, then bake another 10 minutes.
6. Serve warm.
My brown casserole dish you see above? I have two and love them! One is 8x8 and one is 9x13, so for obvious reasons I used them both equally. And guess what...they come in an array of colors. Rachel Ray kinda knew what she was doing when designing dishes.
My two set of Rachael Ray Bubble & Brown Stoneware is under $30. I completely recommend them. Next up? I'd love her Lasagna Lover Pan, because you know, I love lasagna.
